Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      pounds        rhubarb -- (about. 6 quarts), -
                        -- leaves removed
   1      stalks        trimmed -- - cut in pieces
   1      pound         dried figs -- - cut in fine
                        -- shreds
  11      cups          sugar
   1      cup           mixed candied fruit peel -- - chopped

Preparation:

Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and let stand all night. The next day, boil the mixture for at least an hour, or until very thick. Add the candied peel before the mixture is taken off the heat. Pour jam into warm jars and cover. Process. Yield: About 9 pints. From Mrs. C. F. Leyel's "The Complete Jam Cupboard." London: George Routledge and Sons Ltd., n.d. In "Preserving" ("The Good Cook: Techniques and Recipes" series.) Alexandria, VA: Time-Life Books, Inc., 1981. Pg. 109. ISBN 0-8094-2906-3.